Flour instead of cornmeal when baking pizza?

keithJr305

Hey all.  I have baked pizza twice now on my new large egg. They have been delicious aND so even cooked...so happy with purchase. 

I have used cornmeal both times on the pizza peel and on the baking stone to prevent burning.  My wife is not a fan of the cornmeal.

 Question, can you substitute flour on the peel and baking stone and not have the pizza dough burn?  Is there something else that can be used?

Let me know you best tips.  

Best!

golfguyjosh

Yes! I switched to flour too. The cornmeal had a sandy taste to it so I tried flour and loved it. Now after each pizza I push the old flour off the edge and put new flour on. 

bgebrent

One other alternative is using parchment paper that you remove after 2 minutes or so. Another way to skin the cat.  No, I didn't just say that

DoubleEgger

00 flour works just fine 

JohnnyTarheel

+1 parchment

Carolina Q

Do NOT put anything on the stone. It doesn't "prevent burning" and in fact, it burns. The purpose of it is to allow the pie to slide easily off of the peel. Period. If your stone is adequately heated, the pie will not stick.

I prefer semolina. Cornmeal would be my second choice. Flour also works, just not as well. I suspect your problem with the cornmeal was 1) you put it on the stone and 2) you used too much.

Here's my peel with the amount of semolina I use. Look closely or you may not see it. Literally, just a pinch. Build the pie on the peel and shake the peel a bit after you add each ingredient to keep the dough from sticking. My pies never stick and the semolina doesn't burn. Works every time.

jtcBoynton

Flour can be used instead of corn meal. From a taste perspective, it is much better than using corn meal.  Only issue is that flour will adsorb moisture from the dough rather quickly. If left on the peel too long it will stick like glue.  If you work fast enough, it is the best thing to use.  Try semolina. It has a taste profile that goes well with the dough and doesn't adsorb moisture too fast. 

As others have said, only put it on the peel.  Its only purpose is to allow the dough to slide off the peel. Never put on the stone. Only use the minimum amount needed.

Tinyfish

From my experience the best flour is rice flour. Rice flour is like little ball bearings and it good for high heat.  I use it with my wood fired pizza oven and I cook at 800f.

paqman

I use parchment paper and I remove it after a few minutes.  I also used flour without any problem.

Carolina Q

Just out of curiosity, where do you semolina guys find it? I have never seen it anywhere except one Italian market in what used to be Hartford's "Little Italy". It has turned into "Little Puerto Rico", but there are still a few holdouts. I bought a 5 lb bag there at least 3-4 years ago and still have a lot left. All I use it for is the pizza peel so I'm good for a while. 

I see that Bob's Red Mill offers it, but I haven't even seen that in stores around here. 

jtcBoynton

It can be hard to find in stores. What I have now I got from King Arthur (ordered online).

bgebrent

Semolina is at Whole Paycheck and Fresh Market.  We have a few international markets here that sell it as well,for less.  Online of course! I use it for making pasta, parchment for pizza.

Carolina Q

I always forget about WF. The only reason I have ever gone there is for SAF instant yeast. I need to replenish that about as often as I need semolina! The only yeast I use...


No Fresh Market here.

bgebrent

@Carolina Q, you forget about it with good reason!  Keeping your hard earned coin.